Table 5.
Contents of choline, alpha-lipoic acid and conjugated linoleic acid (CLA) in meat and animal origin products.
| Product | Choline (mg/100 g) Patterson et al. [98] | Alpha-Lipoic Acid (mg/100 g) Schmid [4] | CLA (mg/g fat) Koba and Yanagita [117] |
|---|---|---|---|
| Poultry, chicken liver | 190 | n.e. | n.e. |
| Poultry, turkey liver | 220 | n.e. | n.e. |
| Poultry, turkey heart | 130 | n.e. | n.e. |
| Poultry, turkey meat | n.e. | n.e. | 2.0–2.5 |
| Poultry, broiler meat | 66 | n.e. | 0.7–1.5 |
| Turkey sausage, fresh | 51 | n.e. | n.e. |
| Pork sausage, fresh | 53 | n.e. | n.e. |
| Poultry frankfurters | 51 | n.e. | n.e. |
| Ground pork | 69 | 0.02–0.03 | 0.6 |
| Pork, neck | 79 | 0.02–0.04 | n.e. |
| Pork, liver | n.e. | 0.06–0.08 | n.e. |
| Pork, heart | n.e. | 0.11–0.16 | n.e. |
| Lean beef, ground | 66 | n.e. | 4.3 |
| Beef, liver | 330 | 0.06–0.11 | n.e. |
| Beef, neck | 100 | n.e. | n.e. |
| Beef, heart | n.e. | 0.07–0.10 | n.e. |
| Mutton | n.e. | n.e. | 5.6 |
| Veal, muscle | n.e. | 0.01–0.02 | 2.7 |
| Veal, liver | 310 | 0.03–0.05 | n.e. |
| Veal, heart | n.e. | 0.05–0.07 | n.e. |
| Lamb, liver | n.e. | 0.07–0.08 | n.e. |
| Lamb, muscle | n.e. | 0.02–0.04 | 4.3–19.0 |
| Lamb, heart | n.e. | 0.05–0.07 | n.e. |
| Reindeer meat, ground | 150 | n.e. | n.e. |
| Whole eggs, fresh | 250 | n.e. | n.e. |
| Egg yolk | 680 | n.e. | 0.6 |
| Cheddar | 17 | n.e. | 4.0–5.3 |
| Whole milk, 3.25% fat | 14 | n.e. | 5.5 |
| Feta | n.e. | n.e. | 4.9 |
| Butter | 19 | n.e. | 4.7 |
| Cream | n.e. | n.e. | 4.6–7.5 |
n.e.—not evaluated.